Drain pineapple, reserving 1/2 cup syrup.
Cook onion in oil until soft.
Add pineapple, reserved pine- apple syrup, brown sugar, mustard, Worcestershire sauce and vinegar.
Bring to a boil; reduce heat.
Simmer for about 10 minutes.
Keep warm over hibachi.
Mix dry mustard and enough water to make thin paste; fold mustard, salt and paprika into whipped cream.
Serve mustard sauce at room tem- perature.
Spear cocktail franks and pineapple with toothpicks; grill over hibachi.
Dip into mustard sauce.